Post Christmas Family dinner ideas
1. Preheat your oven to 220 celsius and turn the grill setting on
2. Heat the butter in a medium-sized oven proof pan and add the leeks.
3. When the leeks are caramelised, add the mustard, thyme and wine and reduce it by half while stirring.
4. Once the wine is reduced, add the cream and bring to the boil. Reduce the same sauce by a third, then remove from the heat.
5. Arrange the sausages, evenly spaced, in a tray and pop them in the oven until they are dark brown on top. Then flip them over and grill them until they are brown on the other side — probably 5 minutes a side.
6. Once they are brown on both sides, add them (juice and all) to the pan and bring the pan back to a gentle simmer for the sausages to cook through the sauce — about 1-2 minutes.
7. Season with salt and pepper and serve immediately.
Goes well with cauliflower colcannon, buttered courgette or roasted broccoli.
1. Preheat the oven to 180 Celsius or gas mark 6
2. Place the chicken in a baking tray lined with parchment paper. Season with salt and pepper and cook for 20-25 minutes or until the chicken is cooked through.
3. Meanwhile melt the butter in a frying pan. Add the leeks and cook over a medium heat for 5 minutes, stir often until they soften but don’t change colour. Pour in the chicken stock, bring to a boil and leave simmer until the liquid has reduced to half. Then stir in the cream cheese and crumble in the blue cheese. Stir, then simmer for a few minutes until the sauce starts to thicken.
4. Once the sauce has thickened add in the spinach and stir in so it does not wilt too much.
5. Divide the sauce evenly and serve with the chicken
